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Falafel wrap Recipe

Middle Eastern · Main course · 35 min total

A classic Middle Eastern street food featuring crispy chickpea fritters, fresh veggies, and creamy tahini sauce wrapped in warm pita bread. This homemade version is packed with flavor and perfect for a quick lunch or dinner.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• Vegetable oil for frying
• 4 large pita breads or flatbreads
• 1 cup shredded lettuce
• 1 large tomato, diced
• 1/2 cup diced cucumber
• 1/4 cup pickled turnips (optional)
• 1/2 cup tahini sauce (store-bought or homemade)

Instructions

1. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and cayenne. Pulse until coarsely ground, scraping sides as needed.
2. Add flour and baking powder; pulse until mixture holds together but is not pasty. Transfer to a bowl, cover, and refrigerate for 30 minutes.
3. Shape the mixture into 12 small patties (about 1.5 inches wide).
4. Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry falafel in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. Warm pita breads in a dry skillet or microwave.
6. To assemble, lay a pita flat. Spread with tahini sauce, then top with lettuce, tomato, cucumber, pickled turnips, and 3 falafel patties.
7. Fold the bottom of the pita up, then roll tightly from one side. Serve immediately.

Tips

• For a healthier version, bake the falafel at 375°F for 20 minutes, flipping halfway.
• Tahini sauce can be made by mixing 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove minced garlic, and water to thin.
• Leftover falafel can be stored in the fridge for up to 3 days and reheated in a toaster oven.

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